Cheesecakes are quickly gaining popularity in creativity that soon there will be as many flavors as there are variations of sponge cake! This strawberries and cream cheesecake uses half a kilo of pureed fresh strawberries stirred through a cheese mixture containing 700 grams of cream cheese.
The result is a Summery and indulgent dessert. Now for the full disclosure... this was not a favorite of mine. To me, it tasted like a rich strawberry yogurt from an artisinal company. Some of my friends on the other hand loved it more than the chocolate cake I served alongside! So to each his/her own.
200g digestive biscuits
100g butter, melted
700g cream cheese, softened
3 large eggs
1 1/4 cup sugar
1/2 cup heavy/whipping cream
Preheat oven to 360F; wrap the bottom of an 8-9 inch springform pan well in foil
In a food processor, blitz the biscuits to a crumb. Add the butter and blitz again until homogenized. Press the crumbs into the bottom of the prepared springform pan; set aside.
In the same bowl of the processor, puree the hulled strawberries; scrape into a separate bowl and set aside.
In the same bowl of the processor, blitz the cream cheese; add the eggs one by one as the machine is running. Add the sugar, cream, and pureed strawberries, scraping down the sides of the bowl as needed.
Pour the batter into the springform pan, place in a larger pan with hot water coming halfway up the pan and bake in preheated oven until set, about 90 minutes. Turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature. Refrigerate overnight before serving.
صحة و عافية